Deviled Eggs Three Ways
- 12 large eggs
- 1/2 cup mayonnaise
- 1/4 teaspoon Kosher Salt
- 1 tablespoon Dijon mustard
- 1 teaspoon minced cornichons
- 1 teaspoon minced capers
- 1 heaping tbsp Robert Rothschild Anna Mae's Smoky Mustard
- 2 slices bacon, cooked, crumbled
- 1 tablespoon Robert Rothschild Lemon Wasabi Sauce
- 1 teaspoon black sesame seeds
These three new variations of a classic are sure to please.
- Arrange eggs in single layer in large saucepan. Add enough water to cover eggs by about 1 inch. Cover and quickly bring to a full rolling boil; turn off heat. Remove pan from burner to prevent further boiling. Let eggs stand covered in hot water for 15 minutes. Drain; immediately place in ice water until cooled (about 10 minutes). Crack eggs by tapping them gently all over. Roll eggs between hands to loosen shell; peel starting at large end. Hold under cold running water to help remove shell. Cut eggs in half lengthwise; scoop yolks into a medium bowl. Mash yolks with a fork or pastry blender until fine. Stir in mayonnaise and salt. Divide yolk mixture into 3 equal parts. Proceed using the following three variations. French style: To one part of yolk mixture, add Dijon mustard, cornichons and capers. Spoon or pipe mixture into 8 egg halves.
- Bacon and eggs: To one part of yolk mixture, add Robert Rothschild Anna Mae’s Smoky Mustard. Spoon or pipe mixture into 8 egg halves. Garnish with bacon crumbles.
- Asian inspired: To one part yolk mixture, add Robert Rothschild Lemon Wasabi Sauce. Spoon or pipe mixture into 8 egg halves. Garnish with black sesame seeds.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.